Wednesday, 22 August 2012

Chocolate & Raspberry Cake with Mascarpone Cream and Amaretti

"Give me an idea and I'll improve it."

Said my conscience the morning of my father's birthday.  And yes, perhaps that is an overcomplicated reason to make a cake.  But I just wanted chocolate okay? And I wanted it decorated.  With raspberries.  And amaretti biscuits.  

200g -  Dark Chocolate
175g-   Unsalted Butter
175g -  200g Caster Sugar
3 Eggs
5 tablespoons- Espresso Coffee/ Instant Coffee
150g- Plain Flour 

For the Cream:

250g- Mascarpone
150g- Icing Sugar
150g - Cacao

(This can be modified for less sugar and no cacao for a sharper taste)

Amaretti Biscuits, Fresh Raspberries to decorate.

- Preheat oven to 180 degrees C.
- Melt the chocolate over a bowl of simmering water
- In a separate bowl, cream the butter with the sugar and then whisk with an electric whisk.  Add the eggs one at a time, beating in one after another.
- Alternate adding the flour and the coffee, mixing well.
- Put in a buttered or lined cake dish and cook for 20-30 minutes.

Separately, beat your mascarpone with the sugar and cacao.  The icing can be changed for a cream cheese icing.

Add the raspberries and amaretti biscuits!